"My husband and I both absolutely love this dish. It's healthy without tasting too healthy."
Salt and pepper
2 medium yellow squash
2 medium zucchini
1 tablespoon olive oil
8 ounces ground turkey
1 clove garlic, minced
1 15-oz. can black beans, drained and rinsed
1 1/2 teaspoons chili powder
1/4 teaspoon cayenne
1 teaspoon onion powder
1 teaspoon cumin
1/2 medium onion, chopped
1/2 small green bell pepper, seeded and chopped
1 small tomato, chopped
3 tablespoons taco sauce
1/2 cup shredded Cheddar
1/4 cup sour cream
How to Make It
In a large pot of boiling salted water, cook yellow squash and zucchini until tender, about 5 minutes; drain. Trim ends and halve each squash lengthwise. Scoop out centers and chop flesh.
Warm oil in a large skillet over medium heat. Add turkey and cook, stirring, until no pink remains, about 4 minutes. Stir in chopped squash and remaining ingredients through tomato. Cover and cook until vegetables are just tender, stirring twice, about 10 minutes. Taste and season with salt and pepper.
Spread 1 tsp. taco sauce into each squash half. Mound with filling and sprinkle with cheese. Top with sour cream and serve.
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Here's the thing, this dish is very good, but it's not the squash you're going to stuff- it's the zucchini. As long as you follow the instructions with that in mind, this comes out really well. I put some hot sauce on top of each zucchini for some extra zing.
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